- 1 cup plain flour
- 2 cup self raising flour
- 2 cup raw sugar
- 250gm salted butter (melted)
- 6 large eggs
- 4 tablespoons lemon juice
- zest of 2 lemon
- 1 cup passionfruit curd
Preheat oven to 170C. Combine flour and sugar.
Add the zest of the lemons, ensuring they are mixed through and coated in flour.
Add eggs, lemon juice and melted butter. Beat for a couple of minutes until smooth and creamy.
Grease and line an 8 inch round cake tin with baking paper. Spoon into the tin.
Top with passionfruit curd and gently using a spoon, swirl into the batter.
Bake in pre heated oven for approximately 90 minutes until golden and a skewer comes out clean.
Allow to cool on a cake rack.
Serve warm with extra dollops of passionfruit curd. Or alternatively you could make icing with any left over passionfruit as I did.